potatoes

Potatoes for Passover, Upgraded

Don't skimp on the wow factor this holiday with these fun, filled spud cups.

Jewish Week Online Columnist

Potatoes, potatoes, potatoes. They're pretty much a staple of every Passover meal: Without bread or pasta, potatoes are the go-to carb. Now, I love potatoes, so I'm happy to see them over and over again, but sometimes even I get bored of the classic roasted or mashed. These lacy little shredded potato cups, which you can fill with just about anything, are a great way to add a little wow factor to the taste and presentation of your next potato dish. 

Ingredients
Ingredients: 
Cups:
4 large russet potatoes
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspooon onion powder
Stir-Fry:
1 large onion (or two small), peeled and diced
2 medium zucchini, diced
8 ounces mushrooms, diced
2 colored peppers, cored and diced
1 cup shredded carrots
2 teaspoons balsamic vinegar
1 tablespoon honey
Salt and pepper, to taste

Turning Tradition Pink

Adding beets to Chanukah latkes makes a holiday treat even more fun.

Jewish Week Online Columnist

Well, Thanksgivukkah is safely in the past, so instead of focusing on Chanukah-Thanksgiving mash-ups, we can stick solely to dishes for the Festival of Lights.

Ingredients
Ingredients: 
1 large or 2 small potatoes
2 medium beets
1 large egg
about 1/4 cup flour
1 teaspoon salt
1/2 teaspon ground pepper
canola oil, for frying

Kosherize It

New England clam chowder gets a kosher makeover that makes it even more delicious.

Special To The Jewish Week

Girl is a passionate, omnivorous, cookbook writer and recipe developer. Girl loves food — all food, even treif.

Girl meets Boy. Girl and Boy fall in love. Boy keeps kosher. Boy does not eat bacon. Girl panics.

Ingredients
Ingredients: 
2 tbsp unsalted butter
1-2 chipotle peppers (the kind packed in adobo), seeded and chopped
1 small onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 cup vegetable or kosher fish stock
8 ounces tilapia or cod fillets, cut into 1-inch cubes
2 small russet potatoes, scrubbed and diced (about 2 cups—leave the peel intact)
1 tsp chopped fresh thyme, or 1/4 teaspoon dried
1 bay leaf
2/3 cup low-fat or whole milk
1 tbsp water
2 tsp cornstarch
1/8 tsp freshly ground pepper
2 tsp chopped fresh parsley, (optional)
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